Red wine vinegar
Olive Oil
Dijon Mustard
a couple sprigs of tarragon, finely chopped (about 2 teaspoons chopped)
4 large or 6 small beets, roasted, peeled, and cut into wedges
a couple large handfuls of miner’s lettuce (maybe 2-3 loosely-packed cups)
2 Tbsp chopped walnuts, toasted
Prepare a vinaigrette from red wine, oil, and mustard. Toss the tarragon and beets with the vinaigrette, and let marinate for at least 5 minutes. Add the miner’s lettuce and nuts; toss gently to mix components. Serve immediately.
Recipe by Thomahaak Family Farm.
We started using Beardyman Farm boxes last year and we love the array of fresh, local vegetables you can get delivered to your door.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
